Cast Iron Steak + Sweet Potato Tacos with Cilantro Butter Corn
Piled high is how I like my tacos. Yes, it’s a huge mouth full and falls apart but grab a fork and it’s still delicious.
The tender sweet potatoes with the seared steak pieces go so well with the simple avocado cream and buttery fresh corn. The peppery arugula and charred tortillas brings everything together.
Always serve with hot sauce and more fresh cilantro.
Let's talk tacos!
Check out my favorite Shrimp Tacos wrapped in lettuce with a few unexpected flavors. Or what about a delicious Vegetarian Taco with a kick. I also love a sheet pan taco – easy clean up!
Some alternatives to this recipe.
Replace the arugula with spinach – just add something green. It’s the crunch and leafy green – it just works.
Frozen corn – sure thing. Dry roast it on the cast iron pan to defrost it and warm it up.
White or red potatoes – yes. Add in a dash of smoked paprika and garlic powder, while you cook them. They need a bit more flavoring than sweet potatoes.
Cast Iron Steak + Sweet Potato Tacos with Cilantro Butter Corn
- Total Time: 25 minutes
- Yield: 6 1x
- Diet: Gluten Free
Ingredients
- 3/4 lb. skirt or flap steak
- salt and pepper
- 1 sweet potato, small to medium diced
- 1 avocado
- 1/2 lime, juiced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 corn cob, boiled for 5 minutes or raw, remove the kernels from the cob
- 1 tablespoon salted butter, melted
- 1/4 cup cilantro, chopped
- small bunch fresh arugula
- corn tortillas
Instructions
- Heat up a 10-12 inch cast iron skillet over high heat.
- Generously sprinkle both sides of the steak with salt and pepper. When the skillet is very hot, add the steak and cook on the first side for 6 minutes. Flip over and cook for another 6 minutes. Remove from the skillet and let rest on a cutting board.
- Turn the heat down to low. Add the sweet potato dices to the skillet. Toss around to prevent from browning too fast. Cook for 8 minutes or until the pieces are tender and toasted brown on the outside.
- Meanwhile, blend the avocado, lime juice, smoked paprika, onion and garlic powder together. Add in a small pinch of salt and pepper. Set aside until needed.
- Slice the steak into thin slices after it rests for at least 5 minutes.
- Combine the melted butter and cilantro in a small bowl.
- Warm or toast the tortillas before assembling. Place a small amount of arugula on the tortilla, followed by a spoonful of sweet potatoes and then the steak.
- Spoon some of the avocado cream on top, followed by the corn. Drizzle with the cilantro butter. Serve with hot sauce and more cilantro to garnish if desired.
- Prep Time: 5
- Cook Time: 20
- Category: tacos
- Method: cast iron
- Cuisine: dinner
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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